SC - Who you callin' an 'abomination'?

[Philip & Susan Troy]

Our household has one of the oildrum pigcookers and baking on it is fine.  
Use a pizza stone under your baking pan.  Account for time as it may take 
longer or shorter than in a regular oven.  We use an oven thermometer to 
keep trak of the temp.  As for me, I use my grill as an oven very often and 
I have done some great breads on my vertical smoker placing the fire at the 
top and a pan of water under.
olwen


>From: "Bonne of Traquair" <oftraquair at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - smoker grill as oven
>Date: Mon, 25 Sep 2000 23:02:22 PDT
>
>>  I am talking about a
>>smoker grill like is used in the South,  It looks like a barel laid on its
>>side with a wood stove on one end & a smoke stack at the other.  I just
>>plan
>>on not using the smoking wood (usualy hickoy, oak, pecan, apple or
>>mesquete)
>>but plain real wood charcoal.  The event is only 2 weeks away so I will
>>report how it does as an oven or show up at the Carolingian Baronial
>>Archery
>>Tourney & see for yourself.
>>Hej!
>>Olaf of Trollhiemsfjord
>>East Kingdom
>
>OH, my bit of  luck grill was the vertical kind.
>
>We rented the REALLY big, propane gas fueled pig cookers (that you can tow
>behind your car--yes, in the South) for my last feast. They are very hard 
>to
>get up to baking temperatures, and you lose every trace of heat when you
>open it.  But, since the temps are uneven across the grill--cooler around
>the edges, hotter in the middle--you have to open it once or twice to move
>things around.
>
>The kitchen had only a standard residential stove, we had planned to do 
>more
>cooking, but the one we rented from a company was too filthy and so we used
>the one rented from an SCA member to grill the beef ribs, and the other was
>usede as giant warming oven, the already cooked food was in giant aluminum
>hotel pans and in the pig-cooker for 30 minutes to an hour. We did bake the
>mushrooms in pans in the cooker.  They needed very little time and so
>getting the cooker hot enough wasn't an issue.
>
>It sounds like the sort you have is somewhat smaller, perhaps you will have
>better luck.  Anything you can do to improve the seal around the edge would
>probably be useful.
>
>Bonne
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